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Subtipo de publicación
Article(2)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 3: Salud y bienestar(2)
Año de Publicación
2014(2)
Origen
scopus(2)
Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies
ArticleAbstract: Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associatePalabras claves:Autores:Altamirano-Fortoul R., Barro F., Comino I., Cristina M. Rosell, Gil-Humanes J., Pistón F., Real A., Sousa C.Fuentes:scopusThe shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing
ArticleAbstract: Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins aPalabras claves:Autores:Barro F., Cristina M. Rosell, Gil-Humanes J., Pistón F.Fuentes:scopus